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Avocado Pesto Spinach Cheesy Green Panini

A warm, crispy panini filled with creamy avocado, vibrant pesto, and gooey cheese, perfect for cozy gatherings or quick weeknight meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Panini
  • 2 slices slices of your favorite bread (like sourdough or whole grain) Choose bread based on dietary preferences.
  • 1 pc ripe avocado, mashed
  • 1/4 cup pesto (store-bought or homemade) Ensure pesto is Halal-compliant.
  • 1 cup fresh spinach
  • 1/2 cup shredded cheese (like mozzarella or cheddar) Feta or goat cheese can be used as alternatives.
  • 1 tbsp Olive oil or butter for grilling
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by gathering all your ingredients. If you’re making homemade pesto, now’s the time to whip it up!
  2. In a bowl, mash your ripe avocado until it’s creamy. Season it with a pinch of salt and pepper.
Assembly
  1. On one slice of bread, spread an even layer of pesto.
  2. Spread the mashed avocado over the pesto layer, followed by a generous handful of fresh spinach and a sprinkle of shredded cheese.
  3. Top with the second slice of bread.
Grilling
  1. Heat a skillet over medium heat and add a little olive oil or butter.
  2. Place the sandwich in the skillet and press down gently with a spatula. Grill for about 3-4 minutes on one side until golden brown and crispy.
  3. Carefully flip the panini and grill for an additional 3-4 minutes until the cheese is melted and gooey.
Serving
  1. Remove the finished panini from the skillet and let it cool for a minute before slicing it in half. Serve hot and enjoy!

Notes

For a gluten-free option, use gluten-free bread. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on skillet to regain crispiness.